These Pulled Chicken Tacos are easy and fast if you use the Instant Pot…..yes you absolutely need one (affiliate link) . They can be prepped and cooked ahead of time and are very versatile and really good. The original recipe came from Bobby Flay and has pickled onions and relish. I have simplified it a bit, slow cooking it in the oven for super tender, fall apart chicken. I use it to make tacos, taco salad or serve it over rice with a shred of cheddar cheese or add veggie broth, carrots, corn a squeeze of lime and toasted tortilla strips for a really good tortilla soup. I always double the batch because it makes such good leftovers. You can cook it slow in the crockpot or fast in the Instant Pot pressure cooker. All versions turn out great.
Pulled Chicken Tacos
Prep
Cook
Total
Yield 4 -6 servings
You can cook this ahead of time, refrigerate and reheat the chicken as needed. Use leftovers over rice or turn into tortilla soup. You can do this in the slow cooker or fast in the pressure cooker
Ingredients
- 1 pound Skinless Chicken Thighs
- 1 large Onion, chopped
- 6 cloves Garlic, peeled and smashed
- 2 boxes Whole Tomatoes or two cans (chopped work fine too)
- 1 teaspoon Ground Cumin
- 1 teaspoon Paprika
- 1 teaspoon Smoked Paprika
- 1 teaspoon crushed Fennel Seeds
- 1 teaspoon Smoked Sea Salt
- 2 cups Veggie or Chicken Broth
TACO SALAD CHIIPOTLE DRESSING
- 1/2 cup Sour Creme or Creme Freche or Greek Yogurt
- juice of 1 Lime
- 1 teaspoon Dijon Mustard
- 2 tablespoons Brown Rice Vinegar
- 1 Tablespoon chopped Chili in Adobo Sauce
Instructions
- Heat oven to 325f or 160c
- Glaze a Dutch Oven or other oven proof casserole with Olive Oil and heat over high heat
- Sprinkle all the Spices on a plate
- Roll the Chicken Thighs around in the Spices until well covered on all sides
- Brown the Chicken on both sides
- Toss the Garlic and Onion in and then the Tomatoes and Broth
- Stir, cover and transfer to the oven
- Cook 1 1/2-2 hours until tender
- Pull apart with forks and use for taco filling or serve over rice or for taco salad
TACO SALAD CHIIPOTLE DRESSING
Mix all the dressing ingredients together, stirring well
Notes
Instant Pot Cooking
- Use the Saute setting and heat a splash of Olive oil until hot
- Spread all the dry spices on a large plate and coat both sides of the Chicken Thighs
- Brown the Chicken Thighs 2 minutes on each side
- Add the remaining Chicken Ingredients, give it a stir and lock the lid in place switching the pressure valve closed
- Use the Manual Mode and dial in 9 minutes on the timer
- Let the pressure come down naturally for as long as you have but at least 5 minutes before releasing the rest of the pressure
- Use two forks to gently shred the Chicken
- Serve in Tacos or over Greens for Salad or Steamed Rice
- Garnish with the Chipotle Cream
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